Thai Basil Tofu Stir-Fry

4.75 from 4 votes

Crispy pan-fried tofu is tossed in a sweet chili-lime sauce with fresh basil to make this flavor-packed Thai basil tofu stir-fry. A delicious vegan dinner that can be ready in about 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Entree

Cuisine: American, Thai

Servings:

Calories: 320kcal

Author: Alissa

Ingredients

For the Sauce

2 tablespoons dark mushroom soy sauce
1 tablespoon soy sauce
2 tablespoons lime juice
2 tablespoons organic brown sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
½ teaspoon sambal oelek

For the Stir-Fry

1 tablespoon peanut oil, plus a dash if needed
1 (16 ounce or 454 gram) package super firm tofu, diced (½ to 1 inch)
4 garlic cloves, minced
1 tablespoon freshly grated ginger
1 small broccoli crown, broken into florets
1 red bell pepper, roughly chopped
1 cup fresh basil leaves (Note 1), packed (about 1 large bunch), roughly chopped
Cooked rice, for serving (Note 2)

US Customary - Metric

Instructions

Stir all of the sauce ingredients together in a small bowl.
Coat the bottom of a large wok or skillet with the oil and place it over medium heat.
Once the oil is hot, add the tofu cubes in an even layer (Note 3). Cook the tofu for about 10 minutes, flipping the pieces once or twice until they're browned and crispy on multiple sides. Transfer the tofu to a plate when done.
Add a dash of oil to the skillet or wok if it seems dry, then add the garlic and ginger. Sauté the aromatics for about 1 minute, until they become very fragrant.
Raise the heat to medium-high, then add the broccoli and bell pepper. Stir-fry the vegetables for 2 to 3 minutes, until they deepen in color and become tender-crisp.
Return the tofu to the wok or skillet, then carefully pour the sauce directly over the tofu and/or vegetables, being careful to avoid pouring it on the hot cooking surface, which will cause sputtering.
Stir-fry everything for about 1 minute, until the sauce thickens slightly and coats the tofu and vegetables.
Stir in the basil. As soon as it wilts (which will happen quickly), remove the wok or skillet from heat.
Serve the stir-fry over rice.

Notes

Any variety of basil will work for this recipe, but I recommend using Thai basil or holy basil if available.
Coconut rice goes really well with this dish.
You can cook the tofu in batches if it doesn't easily fit in a single layer.
Nutrition information does not include rice.

Nutrition